#vegan

Natureisland Vegan. Recipe Caribbean West Indian style Butterbean and Vegan Oxtail.

Vital wheat gluten Oxtail
1 can of jackfruit.
1 large mushroom.

2 1/2 cup of vital wheat gluten.
2 cup of beet root flour or 1 grated beet root.
1/2 cup of chickpeas flour or one can of chickpeas.
3 tablespoons of nutritional yeast.
2 teaspoon of garlic powder.
2 teaspoon of onion powder.
2 teaspoon of black pepper.
2 teaspoon of smoke paprika.
1 teaspoon of Marmite.
2 tablespoon of Bragg liquid amino.

Rice paper.
White carrots for the bone.

Mixed all your dry ingredients together.
Chopped your beet, mushrooms and can of jackfruit in to slices.
2 cup of water in a pan boil all wet ingredients beet and with the Bragg liquid amino liquid smoke, marmite.
Then let cool down.

Mix your dry ingredients with your jackfruit and slice mushrooms.
Add your beet broth little at a time to your mix, mixed till it come like a dough ball and nead for 5 minutes,
Then roll your dough into long logs about 8 to 10 inches long you will need 4 to 5 tubes to formed in to the ox tail.


Add the roll out 1 inch thick and 8 to 10 inches long logs and put into the broth, cover and let it simmer for 30 minutes in the oven

Remove your cook dough from broth and placed on your cutting board till cool down.

Shape your white carrots like ox tail bone and roll the white carrots into the rice paper, then set aside.

Rap each of cook dough into the rice paper.

Grease your baking pan and place the cut pieces of oxtail that you made into the pan.

Set your oven to 350°
Place your cut oxtail into the oven for a time of 30 to 40 minutes.